Smoky chipotle pork tinga on tostaditas with avocado, fresh cheese and cilantro

Cut stewing pork or pork shoulder into one-inch cubes.

Put the pork into simmering water with a spoonful of salt and a couple of halved garlic cloves.

Partially cover and cook about an hour, until fall-apart tender; cool, then tear into small shreds.

Heat a pan with a little oil, add the pork and chopped white onion, and brown about 10 minutes, stirring now and then, until richly browned.

Peel garlic by mashing with the side of a knife; pulse a couple of cloves in a food processor until roughly chopped.

Add a drained can of tomatoes, a little Mexican oregano, two chipotle chilies (one for less heat) and a little of their canning liquid; process to a coarse puree.

Add the puree to the browned meat and stir about five minutes until noticeably thicker; season with salt and taste.

Pile the tinga on tostaditas and garnish with diced avocado, sprinkled fresh Mexican cheese and a little cilantro.